Ingredients
- 3 3 3 cups all-purpose flour
- 3 3 3 tsp cinnamon
- 1 1 1 tsp baking soda
- 1 1 1 tsp salt
- 1 1 1 cup unsalted butter, softened
- 1/4 1/4 1/4 cup vegetable oil
- 2 2 to 1 1/2 1/2 I ran out of white sugar! So I had to use approx 1 1/2 cups of white, 1/2 cup of light brown…and I will definitely do this from now on! It added great flour and wasn’t too rich.)
- 2 2 2 tsp vanilla extract
- 3 3 3 large eggs
- 1 1 1 tbsp turbinado sugar (i.e. Sugar in the Raw)
- 1 1 1 cup confectioners’ sugar
- 5 5 5 tsp milk
Preparation
Step 1
1. Heat oven to 350 degrees. Grease a bundt pan (or 10-inch tube pan), dust lightly with flour and tap out excess. Set aside.
2. In a bowl, whisk together flour, 2 tsp cinnamon, baking soda, and salt; set aside. In an electric mixer cream together the butter, oil, sugar and vanilla until light and fluffy. Add the eggs on at a time, beating well after each addition.
3. Incorporate dry ingredients into butter mixture.
4. Fold in apples.
5. Spoon batter into the prepared pan. Combine remaining 1 tsp cinnamon and turbinado sugar, and sprinkle over cake.
6. Bake until top is golden and an inserted toothpick comes out clean (about an hr and 5 mins).
7. Allow cake to cool approx. 15 minutes before transferring to a plate right-side up; allow to cool completely. Whisk together confectioners’ sugar & milk to make icing, drizzle over the cake.